Sinfully Good Black & White Oreo Pie!

Sinfully Good Black & White Oreo Pie!

If you were to ask my baby sister Miya, what my FAVORITE cookie is, she would tell you OREOS!!! She would also tell you, that I could eat a whole sleeve of them in one sitting! SMH! I know, what a SINFUL, GLUTTONOUS, SHAME! Oh Well! I no longer eat a sleeve of them in one sitting, more like 5 cookies or so! Remember, this is a NO JUDGEMENT ZONE! ENJOY the recipe!

The name for this recipe describes it perfectly as it is SINFULLY good because you will become a glutton for more. Oh! And it’s dangerous for your thighs! SO if you are watching your figure, THIS IS NOT FOR YOU!

Ingredients:

1 package of Oreo cookies

1/2 cup of butter, melted

2 packages of instant chocolate pudding mix (3.9 oz. each)

3 1/4 cups of cold milk ( I use almond milk because we don’t use dairy milk in my house)

1 (8 oz.) block of cream cheese, softened

2 (8 oz.) containers of cool whip

1 cup powdered sugar

Instructions:

Take a large zip lock bag and place all the Oreos inside. Seal the bag and place on counter. Using a rolling pin or pot (if you’re like me and you don’t have a rolling pin), crush the cookies until they are in small chunks/crumbs. They should still be in small chunks, NOT FINE crumbs!

Set aside half of the cookie crumbs for the topping. Pour the other half in the bottom of your 9 x 13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press the mixture into the pan to form a crust or layer at the bottom of the pan.

In a bowl, whisk together the 2 boxes of pudding and milk. Cover and place in fridge to set.

In another bowl, blend the cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of cool whip. Spread the mixture over the cookie crust. Next, take the chocolate pudding and spread over the cream cheese mixture. Spread the other container of cool whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in the fridge for at least 2 hours before serving.